We’re moving apartments in less than three weeks, and while I’ve yet to pack a single thing, I have embarked on the much more delectable endeavor of clearing out the remaining boxes of grains, cans of beans, and bags frozen vegetables that have graced our pantry and freezer for the past too-many months. This dish was inspired by a deliciously lemony, creamy tahini dressing I had made before for this recipe. Combined with the whole wheat rotini and frozen edamame that have haunted my shelves for months, and brightened with the freshness of roasted carrots, yellow bell peppers, and sauteed kale, this was the perfect summer pasta dish. I’d imagine that it’s going to be even better leftover as the flavors meld. Whether you’re looking for a way to dress up pantry remnants or searching for a light, zesty sauce for a summer salad, I highly encourage you to whip up this tahini dressing soon!
1/4 cup tahini
1 tsp minced garlic
2 tbsp warm water
2 tbsp olive oil
1/2 cup chopped fresh parsley
salt and pepper
Combine tahini, juice of 2 lemons, garlic, water, olive oil, parsley, and salt and pepper to taste.
For pasta dish:
1 lb carrots
1 yellow bell pepper
6 oz whole wheat rotini (or any pasta you prefer)
1 cup frozen shelled edamame
1 bunch kale, chopped
salt and pepper
Preheat oven to 425. Peel carrots and slice on a diagonal. Cut bell pepper into 2 inch slices. Toss carrots and pepper in 2 tbsp olive oil and season with salt and pepper. Spread on a greased baking sheet and roast for 25 minutes, tossing them halfway through.
Bring a medium pot of water to a boil. Add the pasta and cook to al dente. When the pasta has 5 minutes left of cooking, add the frozen edamame. Drain pasta and edamame and transfer to a large bowl.
Return empty pasta pot to stove and add 1 tbsp of olive oil to pot over medium heat. Add kale and cook for 3-4 minutes, until slightly wilted but still tender.
To assemble: In bowl with pasta and edamame add roasted carrots and pepper, sauteed kale, and tahini dressing. Toss to combine. Serve warm or cold.